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Title: Advances in gluten-free bread technology
Authors: Ngemakwe, Patrick Hermaan Nitcheu 
Le Roes-Hill, Marilize 
Jideani, Victoria A 
Keywords: Gluten-free products;enzymes;hydrocolloids;functional properties
Issue Date: 2014
Publisher: SAGE
Source: Ngemakwe, P. H. N., Le Roes-Hill, M. & Jideani, V. A. 2014. Advances in gluten-free bread technology. Food Science and Technology International, 21(4): 256–276. []
Journal: Food Science and Technology International 
Abstract: The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited success. In recent years, enzymes (transglutaminase and cyclodextrinase) and hydrocolloids (carboxymethylcellulose and hydroxypropylmethylcellulose) have become the main focus for the improvement of gluten-free bread. Transglutaminase has been shown to improve the dough viscoelasticity and decrease crumb hardness (6.84–5.73 N) of the resulting bread. Cyclodextrinase also enhances dough viscoelasticity, resulting in an improvement of 53% in shape index and crumb firmness. Similarly, hydroxypropylmethylcellulose improves gas retention and water absorption of dough and reduces crumb hardening rate of the resulting bread, while carboxymethylcellulose significantly increases dough elasticity (60–70 BU) and bread volume (230–267 cm3 /100 g bread).
ISSN: 1082-0132
Appears in Collections:Appsc - Journal Articles (DHET subsidised)

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